Inspired by a pizza I used to order when I was in college, this burger boasts the great contrast of meaty and rich with fruity and light.
Mozzarella, Canadian Bacon and Grilled Pineapple Burgers
Author: Sally Sampson
Serves: 4 burgers
- 1½ to 1¾ pounds ground chuck
- 3 ounces mozzarella, chopped
- 3 ounces Canadian bacon, cooked and crumbled
- 1 teaspoon kosher salt
- ½ to 1 teaspoon freshly ground black pepper
- Four ¼-inch thick slices fresh pineapple
- Place the beef on a work surface and divide into 4 balls of equal size.
- Divide the mozzarella cheese into 4 portions of equal size.
- Using your thumb or the back of a spoon, make a shallow hole in each portion of beef and fill it with cheese.
- Add a quarter of the bacon to each.
- Shape the burger and carefully seal the opening.
- Form each into a patty about ¾ to 1 inch thick, tossing it back and forth between your hands. To ensure more even cooking, make a ½-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary.
- Prepare the grill to medium-high. When the coals are glowing red, after 15-20 minutes, cover with the grate.
- After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil.
- When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 second, the coals are ready.
- Sprinkle both sides of the burgers with salt and pepper.
- Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium.
- Transfer the burgers to a serving platter, top with grilled pineapple and serve immediately.
- ALTERNATIVELY, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan.
- Cook until well seared on both sides, 8 to10 minutes for medium rare or 10-12 minutes for medium.